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A
to Z
Recipes
June 12,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope
this finds you enjoying a leisurely weekend at home. If I was off, I'd
attend Mass and then maybe hit the patio for a cookout. Trey and I could throw
together a great meal to share. Or maybe go see a movie. While I'm day-dreaming here, a little
nap would be nice, too! Have a great day, will ya?
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email ASAP! Use the link on
the web page to confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel). Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant (owned by Paula Deen).
Hey, y'all!
The current Monthly Theme
topic is "Splendid
Sandwiches". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Kindness
is the language which the deaf can hear and the blind can see.
~ Mark Twain
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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~Shared by Jim D., WA
Your present situation doesn't determine where you can go, it merely
determines where you're starting from.
The purpose of a goal is to focus your attention on your future. Real
magic begins when you set one.
Your power to accomplish anything becomes a reality when you have a
goal. Your mind will stretch toward achievement when it has a clear
objective.
A goal gives you a place to start and a final destination.
You'll achieve the success you seek, if you focus the full power of all
you are on what you have a burning desire to achieve.
Act on those dreams and they are yours.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Basic Tips For Cooking In A Slow Cooker
~Shared by Johnny,
LA
Here are a few basic tips for adaptation of recipes to the slow cooker.
In general, use less liquid. A cup is plenty for most recipes. If
you're making soup, add just enough liquid to cover the rest of the
ingredients, then add more at the end of the cooking time if needed.
Cut vegetables into same-size pieces, and add quick-cooking ones (like
spinach, asparagus, peas, snow peas) in the last half-hour. Root
vegetables are great in the slow cooker.
Good news: Cheaper and tougher cuts of meat do best with the long
cooking time in the slow cooker. Use chicken legs or thighs instead of
chicken breasts, which tend to overcook and dry out.
You can take the fat off chicken and meats if you want. Browning meats
before adding them to the slow cooker is optional but pays flavor
dividends. Ground beef should be browned first so it can be drained of
grease. Seafood and fish should be added no more than 30 minutes before
the end of cooking.
Reduce seasoning amounts, and use whole or leaf herbs instead of ground
ones. Cook rice and pasta on the stove before adding to the slow cooker
a little while before serving. Also, dairy products should be added in
the last half-hour of cooking.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Splendid Sandwiches
This month we're looking for
recipes for delectable sandwiches. It would be nice to share recipes
that require no cooking - to keep us cool in the kitchen during these
high temperatures, but all sandwich recipes are welcome. Whether it's a
chilled club sandwich, warm using a Foreman contact grill, or a panini
using a
press, bring it on for our June theme topic of Splendid
Sandwiches!
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Splendid Sandwiches". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the second Sunday of July. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Splendid
Sandwiches.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Splendid
Sandwiches" has a deadline of June 30, 2011,
and will be posted on July 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Splendid
Sandwiches. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Words for Women to
Live By
~Shared by Millie,
TX
1. Aspire to be Barbie - the bitch has everything.
2. If the shoe fits - buy them in every color.
3. Take life with a pinch of salt... A wedge of lime, and a shot of
tequila.
4. In need of a support group? - Cocktail hour with the girls!
5. Go on the 30 day diet. (I'm on it and so far I've lost 15 days).
6. When life gets you down - just put on your big girl panties and deal
with it.
7. Let your greatest fear be that there is no PMS and this is just your
personality.
8. I know I'm in my own little world, but it's ok. They know me here.
9. Lead me not into temptation, I can find it myself.
10. Don't get your knickers in a knot; it solves nothing and makes you
walk funny.
11. When life gives you lemons - buy some Coronas.
12. Forget about the perfect man - he's living in San Fran with his
boyfriend.
13. Keep your chin up, only the first 40 years of parenthood are the
hardest.
14. If it has tires or testicles it's gonna give you trouble.
15. By the time a women realizes her mother was right, she has a
daughter who thinks she's wrong.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
LOADED POTATO
POTLUCK FAVORITE
~Shared by Larry
J., Spring Hill, TN
Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 16 servings, 1/2 cup each
Ingredients
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into
1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions (optional)
Directions
PLACE potatoes in large saucepan. Cover with water; bring to a boil.
Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.
RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and
pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups
cheese and half of bacon. Spoon mixture into prepared casserole dish.
BAKE for 20 to 25 minutes or until heated through. Top with remaining
1/2 cup cheese, remaining bacon and green onions. Bake for an
additional 3 minutes or until cheese is melted.
TIP:
This casserole can be assembled ahead of time and refrigerated. Cover
with foil and bake at 350° F for 40 to 45 minutes or until heated.
Uncover; top with cheese, bacon and green onions; bake for an
additional 3 minutes or until cheese is melted.
Source: http://Meals.com
SPICY COCOA SLOPPY
JOES
~Shared by Luanne,
FL
Received this from a niece. This is the way we always made Sloppy
Joes except for the cocoa. She thought it a coincidence that the recipe
was so like ours. No, I haven't tried it yet.
Ingredients:
1-1/2 pounds lean ground beef
1 to 1-1/4 cups chopped onion
1 cup ketchup
2 tablespoons HERSHEY'S Cocoa
1-1/2 tablespoons yellow mustard
2-1/2 teaspoons chili powder
1-1/2 teaspoons ground black pepper
1-1/4 teaspoons salt
Directions:
1. Cook ground beef and onion in large skillet on medium heat until
beef is browned and onion is tender. Drain excess fat.
2. Stir in ketchup, cocoa, mustard, chili powder, pepper and salt. Heat
10 to 15 minutes on low heat or until hot. Serve in buns. Cover;
refrigerate leftovers.
About 4-1/2 cups sandwich filling.
BARBECUED BABY BACK
RIBS
~Shared by Doe,
Oliver, B.C., Canada
3 1/2- 4 lbs pork loin back ribs
1 tbsp paprika
1 1/2 tsp garlic salt
1 tsp onion powder
1 tsp dried sage, crushed
1/2 tsp celery seeds
1/4 tsp cayenne pepper
1/2 c apple juice or apple cider
Trim fat from ribs. For rub, in a sm container or bowl, combine
paprika, garlic salt, onion powder, sage, celery seeds, & cayenne.
Sprinkle evenly over both sides of the ribs, rub in with your fingers.
Prepare grill for indirect grilling. Test for med heat above drip pan.
Place ribs, bone side down, on the grill rack over drip pan. Or place
ribs in a rack; place rib rack on grill over drip pan. Cover &
grill for 1 1/2 hrs to 1 3/4 hrs, til ribs are tender, brushing
occasionally with apple juice or cider after the first 45 mins of
grilling.
My note- I always
use a water plant
mister that I fill with apple juice or water have you, when I'm
barbecuing. The same type of water mister that you use to put out
flares on the barbecue. Just get another a designate it solely for
basting sprays. ~Doe
CHERRY COBBLER BARS
~Shared by Barb C.,
Chula Vista, CA
Serves: 12
Cooking Time: 30 min
Ingredients:
1 box yellow cake mix
1/4 cup melted butter
2 eggs
1 can (21-ounce) cherry pie filling
shredded coconut
chopped nuts
2 tablespoons 12melted butter
Instructions:
Heat oven to 350F degrees.
Grease bottom of 13x9-inch cake pan.
Combine cake mix, butter and eggs in a bowl, then press into prepared
pan.
Spread cherry pie filling on top of cake mix crust.
Sprinkle with coconut and nuts, drizzle with butter.
Bake for 30 minutes. Cool before cutting.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
CANTALOUPE ICE POPS
~Shared by Jim D.,
WA
Makes eight 2-ounce pops
Ingredients
1 small cantaloupe
½ cup water
¼ cup sugar
1 tablespoon finely slivered fresh mint leaves
¼-1/3 cup lemon juice, depending on the sweetness of the melon
Instructions
1. Cut cantaloupe in half; remove and discard the seeds. Scoop out the
flesh and transfer to a food processor. Puree until smooth; measure 1
1/3 cups puree and transfer to a small bowl. (Reserve any remaining
puree for another use, such as a smoothie.)
2. Pour water into a small saucepan, add sugar and bring to a boil over
high heat. Stir in mint and immediately remove from the heat. Let stand
for 1 minute.
3. Stir the mint syrup and lemon juice into the cantaloupe puree. Pour
the mixture into 8 individual popsicle molds or small (2-ounce) paper
cups.
4. Freeze until beginning to set, about 1 hour. Insert frozen-treat
sticks and freeze until completely firm. Dip the molds briefly in hot
water before unmolding.
Tips
Equipment: 8 popsicle molds or small (2-ounce) paper cups
Nutrition Information
Per serving: 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg
cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 10 mg sodium;
160 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Vitamin A (35% dv).
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
BABY GREENS AND GOAT
CHEESE WRAP
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (12 inch) whole wheat tortilla
1 cup mixed baby salad greens
4 cherry tomatoes, chopped
2 tablespoons crumbled goat cheese
2 tablespoons diced roasted red peppers
1/2 tablespoon shredded mozzarella cheese
balsamic vinegar to taste
olive oil to taste
Lay the tortilla out flat, and arrange the baby greens across the
tortilla. Sprinkle the cherry tomatoes, goat cheese, roasted red
pepper, and mozzarella cheese evenly across the greens. Drizzle with
balsamic vinegar and olive oil. Fold the bottom of the tortilla up
about 2 inches to enclose the filling, and roll the wrap tightly.
BLUEBERRY SOUP
~Shared by Marilyn,
Canton, OH
2 cups fresh blueberries
2 cups water
1 cup sugar
1 half-inch thick lemon slice
1 cinnamon stick
1 (8-ounce) carton sour cream
Mix all ingredients except sour cream in a saucepan, and boil 20
minutes. Press through a strainer. Chill for four hours.
Stir in sour cream. Serve in wine or sherry glasses as a first course.
QUICK PICKLES
~Shared by Treva, NC
These pickles have the perfect balance of sour and sweet—though closer
to a "bread and butter" taste, they still satisfy the vinegar-loving
pickle crowd. In our humble opinion, there’s no reason to ever buy
another jar of pickles.
Serves: 16
Total Time: 45 min
1 & 1/4 pound(s) pickling cucumbers, trimmed and cut into 1/4-inch
slices
1 & 1/2 teaspoon(s) salt
1 cup(s) cider vinegar
1 cup(s) white vinegar
1 cup(s) light brown sugar
1 cup(s) slivered onion
2 clove(s) garlic, slivered
1 teaspoon(s) dill seed
Place cucumber slices in a colander set in the sink. Sprinkle with
salt; stir to combine. Let stand for 20 minutes. Rinse, drain and
transfer to a large heatproof bowl.
Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion,
garlic, dill and mustard seed in a medium saucepan. Bring to a boil.
Reduce heat and simmer for 10 minutes. Pour the hot liquid over the
cucumbers; stir to combine. Refrigerate for at least 10 minutes to
bring to room temperature.
Nutritional Information (per serving) Calories 10 Total Fat 0 Saturated
Fat 0 Cholesterol 0 Sodium 1 mg Total Carbohydrate 2 g
Dietary Fiber -- Sugars -- Protein 1g
Source: http://EatingWell.com
BANANA SPLIT CAKE
~Shared by Johnny,
LA
1 Strawberry Cake mix
2 boxes banana pudding (small)
16 oz or more of strawberries (thawed)
8 oz Cool Whip
4 large bananas
Fix Strawberry cake as directed, cool. When cooled crumble 1/2 the cake
in a large bowl.
Top of cake can be used whole in the wider part of the large bowl or
crumble it as well.
Sprinkle 1/2 the strawberries & juice over crumbled cake. Mix the
banana pudding as directed. While it still semi-liquid layer 1/2 of
pudding over crumbled cake and strawberries.
Slice 2 bananas and layer on top of pudding. Repeat layers again using
remaining ingredients.
Spread cool whip over the last layer
Ready to serve or cool & serve.
DARK
CHOCOLATE-ESPRESSO SHORTBREAD
~Shared by Linda
H., Rosharon, TX
Edges tipped with unsweetened chocolate and white chocolate enhance the
coffee flavor in these delightful cookies.
Yield: 1 1/2 to 2 dozen
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1 teaspoon instant espresso powder or instant coffee powder (we tested
with Café Bustello)
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
3 ounces white chocolate baking bar (we tested with Ghirardelli)
3 ounces unsweetened chocolate baking bars
Combine first 5 ingredients in a medium bowl; set aside.
Beat butter at medium speed with an electric mixer until fluffy;
gradually add powdered sugar, beating well. Stir in dry ingredients;
beat just until blended.
Line 2 baking sheets with parchment paper. Divide dough into 3 equal
portions. Place 2 portions on opposite ends of 1 baking sheet. Place
remaining portion on second baking sheet.
Cover dough portions with plastic wrap; gently press or roll each
portion of dough into a 5 1/2" circle. Lightly score each round with a
sharp knife into 6 or 8 wedges.
Bake rounds at 325° for 23 minutes or until shortbread feels firm to
the touch. Gently score each round again with a sharp knife. Slide
parchment from baking sheets onto wire racks. Let shortbread cool
completely on parchment. Cut shortbread into wedges along scored lines.
Melt chocolate baking bars separately in small bowls in the microwave
according to package directions. Partially dip wide end of each
shortbread wedge in unsweetened chocolate. Place on a wax paper-lined
jelly-roll pan, and freeze briefly to set chocolate. Then partially dip
other half of wide end of each wedge in white chocolate. Freeze briefly
to set white chocolate.
Source: http://MyRecipes.com
BAKED PORK TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin, trimmed of visible fat and cut crosswise in 4
pieces
1/4 cup plain nonfat yogurt
1/4 cup package seasoned bread crumbs
Heat oven to 350 degrees. Line a cookie sheet with foil. Lightly coat
with vegetable cooking spray. Dip pork in yogurt (spread with fingers
or spatula), then in crumbs to coat. Arrange on prepared cookie sheet.
Bake 40 minutes or until pork is tender when pierced and crumbs look
dry and lightly browned.
Makes 4 servings.
Per serving: 219 calories, 35 grams. protein, 6 grams carbohydrates, 5
grams fat, 105 mg. cholesterol, 132 mg. sodium.
BASIC DAIQUIRI
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 fluid ounces light rum
1 1/2 tablespoons lime juice
1 tablespoon white sugar
2 cups cracked ice
Pour the rum, lime juice, sugar and ice into the container of a
blender. Blend for 10 seconds, or until ice is fine. Pour into two
daiquiri glasses.
HOMEMADE PEPPERMINT
PATTIES
~Shared by Marilyn,
Canton, OH
If you like the mint patties that you find in the candy aisle, you will
love these.
3 3/4 cups powdered sugar
3 Tbsp. butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon pure vanilla extract
1/4 cup evaporated milk
2 cups chocolate chips
2 Tbsp. shortening
In a large bowl, combine the first four ingredients; then add milk and
mix well. Spread mixture onto a baking sheet that has been lined with
parchment paper or a silpat mat. Refrigerate for 1-2 hours or until
firm. Melt 1 cup chocolate chips and 1 tablespoon shortening in the
microwave stirring every 30 seconds until melted. Spread over chilled
mint mixture and chill until chocolate is set. Flip bars over and
carefully peel or parchment paper. Melt remaining chocolate and
shortening and spread over the mint layer. Chill until set. After firm,
bring to room temperature and then cut them. If the chocolate is
solid these will be hard to cut. I bring them to room temperature to
cut them, and then put them back in the refrigerator to store them.
Note: The original recipe for these had you making individual
little patties and dipping each one. I have found though that it is
much easier to make these into bars.
SPINACH-STUFFED
CHICKEN BREASTS
~Shared by Treva, NC
1-1/2 cups water
6 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing,
divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.),
pounded to 1/4-inch thickness
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oven to 350ºF.
BRING water and 2 Tbsp. Dressing to boil in large skillet on
medium-high heat. Stir in spinach, stuffing mix and peppers; cover.
Remove from heat. Let stand 5 min.
SPREAD onto chicken breasts. Roll up each breast, starting at one short
end; place, seam-side down, in 13x9-inch baking dish. Brush with
remaining dressing.
BAKE 35 min. Or until chicken is done (165ºF). Top with cheese; bake 5
min. Or until melted.
Kraft Kitchens Tip
How to Pound Chicken Breasts
Place 2 chicken breast halves in large freezer-weight resealable
plastic bag. Pound chicken with the side of a heavy can, rolling pin or
meat mallet until chicken is 1/4-inch thick. Remove chicken from bag;
set aside. Repeat with remaining chicken breasts.
CAJUN BARBECUE SAUCE
~Shared by Johnny,
LA
This fantastic tart and spicy sauce is sure to liven up anything from
grilled chicken breasts to pork chops.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
2 cups meat stock (beef, poultry, pork)
1/2 pound bacon
1 1/2 cups chopped onions
1 1/2 cups chili sauce
1 cup honey
3/4 cups dry roasted pecans, chopped
5 tablespoons orange juice
1/2 orange, rind and pulp
1/4 lemon, rind and pulp
1/4 cup butter
1/4 cup lemon juice
4 cloves garlic, minced
1 tablespoon Tabasco
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons white pepper
1 1/2 teaspoon cayenne
Preparation:
Combine black and white pepper, onion and garlic powder, salt and
cayenne in a small bowl. Set aside. Fry bacon in a large sauce pan
until crisp. Remove bacon and crumble. Add onions to bacon fat and cook
until brown. Add spice mixture and stir. Add stock, chili sauce, honey,
pecans and orange juice, bacon, garlic, Tabasco and lemon and orange
rinds and pulp. Reduce heat and stir. Continue cooking over a low
simmer for about 10 minutes. Remove orange and lemon rinds and continue
cooking for 15 minutes. Stir occasionally. Ad butter and stir in until
melted. Remove from heat and allow to cool. Pour sauce into a food
processor or blender and mix until smooth.
Source: Derrick Riches
CRANBERRY CLUSTERS
~Shared by Linda
H., Rosharon, TX
12 oz. semi-sweet chocolate chips
1/2 cup dried cranberries
2/3 cup cashews
Melt chocolate chips. Stir in cranberries and cashews. Drop by
teaspoonfuls onto a baking sheet lined with wax paper. Let stand until
set.
Source: Nancy's Recipes
http://www.nancyskitchen.com
PUMPKIN BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3 cups sugar, granulated
3 1/2 cups flour, all-purpose
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
4 large eggs
1 cup vegetable oil
2 cups pumpkin (cooked)
2/3 cup water
1 1/2 cups walnuts, chopped
Preheat the oven to 350 degrees F and butter 3 loaf pans.
Sift the dry ingredients together into a large bowl. Make a well in the
center of the dry ingredients and add the eggs, oil, pumpkin and water.
Beat well with an electric mixer. Stir in the walnuts with a wooden
spoon. Pour the batter into the loaf pans filling each half to
two-thirds full.
Bake for 60-90 minutes. The bread is done when a toothpick in the
middle comes out clean. Cool about ten minutes, then loosen the edges
of the bread with a knife and turn out to cool on a rack.
Makes 3 loaves.
BLUE RIBBON MUFFINS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 c. flour
3 tbsp. brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1 egg
1/4 c. butter, melted
1 c. milk
1 c. fresh blueberries
2 tbsp. sugar
In large bowl, combine flour, brown sugar, baking powder and salt. In
small bowl, combine egg, butter and milk until blended. Add to flour
mixture. Fold in blueberries. Spoon into greased muffin cups. Sprinkle
with sugar and bake 20 to 25 minutes at 425 degrees. Makes 12 muffins.
CHOCOLATE COVERED
CHERRY COOKIES
~Shared by Marilyn,
Canton, OH
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries, drained, reserve juice
1 (6-ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk
In a large bowl, combine flour, cocoa powder, salt, baking powder and
soda, blending well; set aside. In a mixing bowl, beat together butter
or margarine and sugar on low speed until fluffy. Add egg and vanilla;
beat well. Gradually add dry ingredients to the creamed mixture; beat
until smooth and well blended. With hands, shape dough into 1-inch
balls; place on ungreased baking sheet. Press down center of dough with
thumb. Drain Maraschino cherries well, reserving juice. Place a cherry
in the center indention of each cookie. In small saucepan combine
chocolate pieces and sweetened condensed milk; heat over low heat until
chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the
reserved cherry juice. Spoon about 1 teaspoon of the topping over each
cherry, spreading to cover cherry. If frosting seems too thick, thin
with a little more cherry juice. Bake at 350° for 10 minutes, or until
done. Remove to wire rack to cool. Makes 3 to 4 dozen cookies.
LASAGNA SPIRALS
~Shared by Treva, NC
This is a good meatless dish that is very easy to make and so good too.
Make several at one time and freeze what you don't use for dinner.
Then just take from freezer what you need, thaw, bake, and
voila! You could be creative with these too and add other veggies.
10 wide lasagna noodles
2 (10 ounce) packages chopped frozen broccoli, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish. Bring a large pot of lightly salted water to a boil.
Add noodles and cook for 8 to 10 minutes or until al dente; drain and
rinse. In a large bowl combine broccoli, ricotta cheese, mozzarella
cheese, green onions, basil and nutmeg. Spread about 1/2 cup of the
broccoli mixture along each noodle. Roll noodles to form spirals. Place
in prepared dish. Spoon spaghetti sauce on and around spirals, and top
with Parmesan cheese. Bake in preheated oven for 30 minutes.
CHOCOLATE-ORANGE
PUNCH BOWL CAKE
~Shared by Johnny,
LA
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs as called for on cake mix box
4 cups milk
4 teaspoons grated orange peel
2 boxes (4-serving size each) vanilla instant pudding and pie filling
mix
1 cup chocolate-flavor syrup
2 cans (15 oz each) mandarin orange segments, drained
1 container (8 oz) frozen whipped topping, thawed
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom
only of 13x9-inch pan with shortening or cooking spray.
2. Make and bake cake mix as directed on box, using water, oil and
eggs. Run knife around side of pan to loosen cake. Cool completely,
about 1 hour.
3. Meanwhile, in large bowl, mix milk and orange peel. With wire whisk,
beat pudding mix into milk mixture about 2 minutes or until blended.
4. Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces
in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl.
Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of
the pudding. Reserve 1/2 cup orange segments for garnish; arrange
remaining orange segments over pudding. Add remaining cake pieces. Top
with remaining chocolate syrup, remaining pudding and the whipped
topping. Cover; refrigerate at least 2 hours until chilled.
5. Garnish dessert with reserved orange segments. Store covered in
refrigerator up to 8 hours.
High Altitude (3500-6500 ft): Make cake mix following high altitude
directions on box for 13x9-inch pan.
HORSERADISH ROAST
BEEF ROLL-UPS
~Shared by Linda
H., Rosharon, TX
Ingredients:
1 package (8-oz.) nonfat cream cheese
2 Tbsp. prepared horseradish
1 Tbsp. Dijon-style mustard
5 (8-in.) flour tortillas
30 fresh spinach leaves, stems removed
10 thin slices deli Italian roast beef or roast beef
4 ounces cheddar cheese, shredded
Beat cream cheese, horseradish and mustard in small bowl until smooth.
Spread about 3 Tbsp. cream cheese mixture evenly on each tortilla.
Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast
beef over spinach; sprinkle with about 3 Tbsp. cheese. Roll each
tortilla up tightly; wrap with plastic food wrap. Refrigerate at least
4 hours or overnight.
To serve, cut each tortilla into 1-inch slices.
Serving Size: 10
CHICKEN BREASTS
ESCABECHE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
INGREDIENTS:
4 large boneless, skinless chicken breasts
5 tablespoons olive oil
1 head roasted garlic
2 teaspoons fresh coarse ground pepper
1 large white onions, chopped
2 carrots, sliced in 1/4 inch rounds
2 1/2 cups red wine vinegar
1/2 cup Balsamic vinegar
3 bay leaves
1 cup dry white wine.
3 roasted peppers, red, green and yellow, cut into 1/4 inch strips
PREPARATION:
Brown the chicken breasts in the olive oil over moderate heat, about
6-8 minutes. Transfer chicken to a platter and pour off all but 1
tablespoon of olive oil.
To the pan add the black pepper, and onions. Cook 4 minutes, then add
the carrots, peeled roasted garlic cloves, both vinegars, bay leaves,
and dry white wine. Bring to a boil and simmer 30 minutes, until
vegetables are tender. Add chicken pieces and simmer 3 - 5 minutes.
Remove pan from heat and add the roasted pepper strips. Let the chicken
and vegetables cool to room temperature and then chill them overnight
in the refrigerator. Bring the mixture to room temperature before
serving.
SERVES 4.
ALMOND BRITTLE CANDY
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cube butter (not margarine)
1/2 c. sugar
1 tbsp. light Karo syrup
1 c. almonds (peanuts), diced
Melt butter, add remaining ingredients. Stir continuously over medium
heat until bubbly until mixture starts to turn golden brown. Pour out
onto waxed paper and spread quickly into a thin layer.
DARK CHOCOLATE
OATMEAL COOKIES
~Shared by Marilyn,
Canton, OH
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 Tbsp. steel-cut oats
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. Butter large rimmed baking sheet.
Sift first 4 ingredients into medium bowl. Using electric mixer, beat
butter in large bowl until fluffy. Add sugar and vanilla; beat until
blended. Add flour mixture and beat until moist clumps form. Mix in
oats with spatula until evenly distributed (dough will be very firm).
Add chocolate chips and knead gently to blend. Using moistened palms,
shape 1 generous tablespoon dough into ball. Place on prepared sheet;
flatten to 2-inch round. Repeat with remaining dough, spacing rounds
about 2 inches apart. Bake cookies until center is slightly firm and
top is cracked, about 14 minutes. Cool on sheet.
BLUEBERRY POPOVERS
~Shared by Treva, NC
Makes 6.
3 3/4 cups milk
9 large eggs, beaten
3 cups flour
6 tablespoons flour
3/8 teaspoon salt
3 teaspoons sugar
4 1/2 tablespoons melted butter
1 1/2 cup blueberries (or more if desired)
Preheat oven to 450F. Butter an 8 inch nonstick saute pan with an
ovenproof handle. In a blender, combine the milk, eggs, flour, salt and
butter. Blend on high for 2 minutes until batter is thoroughly mixed
and well aerated. Pour the batter into the pan and sprinkle the
blueberries over the batter.
Bake 35-40 minutes, resisting the temptation to peek for at least the
first 20 minutes. The popover is done when the top is slightly crispy
and knife inserted in the center comes out clean.
The popover should slide out of the pan. Serve immediately with
blueberry syrup or blueberry preserves. Top with whipped cream if
desired.
CHEESE-STUFFED
JALAPENO BISCUITS
~Shared by Johnny,
LA
Makes 16.
2 (16-oz.) jars whole jalapeño peppers, drained
1-1/4 cups shredded Cheddar cheese
1 lb. ground regular pork sausage
2 (12-oz.) cans refrigerated biscuit dough
1. Preheat oven to 350 degrees.
2. Slice 16 jalapeños lengthwise and remove stems and seeds. Stuff
jalapeños with Cheddar cheese.
3. Divide ground sausage into 16 pieces. Roll out each piece of sausage
into a thin strip. Place one stuffed jalapeño onto each strip of
sausage. Roll the jalapeños in the sausage, pressing firmly. The
sausage may not completely cover the jalapeño, but make sure that it
covers the slit side and the stem area so the cheese stays in while the
jalapeño bakes.
4. Arrange wrapped jalapeños on a baking sheet. Bake 40 to 50 minutes
until sausage is evenly brown. Remove from heat and allow to cool
approximately 10 minutes.
5. Open cans of biscuits and separate the individual biscuits. If there
are not 16 total biscuits in the 2 cans, split enough biscuits so there
are 16 pieces. Wrap each sausage and jalapeño roll in a piece of dough,
covering as much of the jalapeño as possible.
6. Place on a baking sheet and bake in preheated oven for 10 to 12
minutes, or until golden brown.
Source: CD Kitchen
http://www.cdkitchen.com
MEDITERRANEAN
MEMORIES
(in a Crockpot)
~Shared by Linda
H., Rosharon, TX
nonstick cooking spray
1 bulb fennel, about 1 to 1 1/4 pounds, trimmed, quartered, and sliced
1 large onion, chopped
2 carrots, finely chopped
2 cloves garlic, minced
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided usage
8 boneless, skinless chicken thighs, (about 1 1/3 pounds) all visible
fat removed
28 ounces chicken broth
1 cup orzo
6 ounces baby spinach, about 4 cups
1/3 cup Asiago cheese, coarsely shredded
Lightly spray stoneware with cooking spray. Place fennel, onion,
carrot, and garlic in stoneware; stir in about half of the salt and
pepper; spread mixture evenly over bottom of stoneware.
With kitchen shears or knife, cut each chicken thigh into 4-6 pieces.
Season chicken chunks with remaining salt and pepper. Place chicken
atop fennel/onion mixture. Pour chicken broth over top.
Cover; cook on High for 1 hour and then on Low for 2 hours.
Stir in orzo; cover and cook on Low for 1½ hours more. Check to see if
orzo and chicken are tender; if necessary cook about 30 minutes longer.
Place spinach atop chicken/orzo mixture; do not stir. Cover and
continue to cook on Low for 10 to 15 minutes. Turn off heat. Stir
spinach into chicken/orzo mixture. If desired, garnish with some of the
reserved feathery fennel fronds. Top each serving with Asiago cheese.
BEEF AND SPINACH
DEEP DISH PIZZA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
1 (9-ounce) package frozen spinach in a pouch
1 pound lean ground beef
1 small onion, chopped
1 (8-ounce) can pizza sauce
1 (11-ounce) can refrigerated crusty French loaf
4 ounces sliced pepperoni
2 cups shredded Italian cheese blend
1 egg
1 teaspoon olive oil
Instructions
Spray a 9-1/2-inch deep-dish glass pie dish with nonstick cooking
spray. Cook spinach as directed on package. Drain well; set aside to
cool. Meanwhile, in medium skillet, cook ground beef and onion over
medium-high heat 5 to 7 minutes or until beef is thoroughly cooked,
stirring frequently. Drain. Stir in pizza sauce until well mixed.
Carefully unroll dough. Place in pie dish so edges extend over sides of
pan. Pat dough in bottom and up sides of dish, leaving dough extended
over sides. Spoon ground beef mixture into crust. Top with pepperoni
slices and 1/2 of cheese. Squeeze spinach to remove moisture. Slightly
beat egg in small bowl. Add spinach; mix well. Spoon spinach mixture
over cheese. Top with remaining cheese. Fold extended edges of dough up
and over filling; seal all edges. Cut several slits in top for steam to
escape. Brush crust with oil.
Bake in preheated 350-degree F. oven 38 to 48 minutes or until deep
golden brown. Let stand 10 minutes before serving.
Yield: 8 servings
NUTRITION INFORMATION PER SERVING: 425 calories, 26 grams total fat, 95
milligrams cholesterol, 24 grams carbohydrate and 26 grams protein
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LOW CALORIE COCONUT COOKIES
~Shared by Marilyn,
Canton, OH
1/2 cup butter
1 Tbsp. Sucaryl
1/3 cup sugar
1 egg
1 Tbsp. water
1 Tbsp. orange juice
1 Tbsp. grated orange rind
1 tsp. almond extract
1/2 cup shredded coconut
2 cups no-sift flour
1 tsp. baking powder
1/2 tsp. salt
Cream together butter, Sucaryl, egg, water, orange juice, peel,
extract. Add in remaining ingredients and mix thoroughly. Form into
roll and refrigerate until firm. Cut into thin slices and bake on
Teflon cookie tin 10-15 minutes at 400 degrees.
Makes 4 1/2 dozen cookies at 35 calories per cookie.
OAT PANCAKES
~Shared by Treva, NC
SERVINGS: 8 servings (16 pancakes).
CARB GRAMS PER SERVING: 28
1-1/4 cup regular rolled oats
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
3 slightly beaten egg whites
2-1/4 cups buttermilk
2 tablespoons cooking oil
2 tablespoons honey (optional)
1 teaspoon vanilla
Nonstick spray coating
1 recipe Maple-Pear Sauce (see recipe below)
1. In a large bowl combine the oats, all-purpose flour, whole wheat
flour, baking powder, and salt. Make a well in the center of mixture;
set aside. In a medium bowl combine the egg whites, buttermilk, oil,
honey (if desired), and vanilla. Add egg white mixture all at once to
flour mixture. Stir just until moistened (batter should be lumpy).
Cover batter; allow to stand at room temperature for 15 to 3 minutes.
Meanwhile, prepare Maple-Pear Sauce; keep warm.
2. Spray a griddle or heavy skillet with nonstick coating. Preheat over
medium-high heat. For each pancake, pour about 1/4 cup of the batter
onto the hot griddle or skillet. Spread batter into a circle about 4
inches in diameter. Cook over medium heat about 2 minutes on each side
or until the pancakes are golden, turning to cook second sides when
pancakes have bubbly surfaces and edges are slightly dry. Serve with
Maple-Pear Sauce. Makes 8 servings (16 pancakes).
Maple-Pear Sauce: Peel and core 4 large pears; cut pears into 1/4-inch
slices. Toss with 1 tablespoon lemon juice; set aside. In a large heavy
saucepan combine 1/2 cup unsweetened apple juice, 1/2 cup sugar-free
pancake and waffle syrup product, and 3 inches stick cinnamon. Bring to
boiling. Add pear slices; reduce heat. Simmer, uncovered, for 3 to 5
minutes or until the pears are tender. Stir together 2 tablespoons
unsweetened apple juice and 1 tablespoon cornstarch; stir into pear
mixture along with 1/4 cup dried cranberries. Cook and stir until
bubbly. Cook and stir for 2 minutes more. Remove from heat; discard
cinnamon. Makes about 2 1/2 cups (eight 1/4-cup servings).
Nutrition Facts Per Serving: Servings: 8 servings (16 pancakes).
Calories 189 Total Fat (g) 5 Saturated Fat (g) 1 Monounsaturated Fat
(g) 2 Polyunsaturated Fat (g) 2 Cholesterol (mg) 3 Sodium (mg) 317
Carbohydrate (g) 28 Total Sugar (g) 4 Fiber (g) 3 Protein (g) 8
Diabetic Exchanges Starch (d.e.) 1 Other Carbohydrates (d.e.) 1 Fat
(d.e.) .5
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ALMOND ZUCCHINI STIR-STEAM
~Shared by Doe,
Oliver, B.C., Canada
Stir-frying is a fine low fat cooking method - but stir-steaming in
liquid is even better. These crisp zucchini sticks are cooked briefly
in water & soy sauce, for a handsome presentation, spoon the
zucchini over rice & top with slivered almonds.
1/2 c slivered almonds
2 lbs zucchini- cut into 1/4 by 2 " sticks
3 garlic minced
2 tbsp water
2 tbsp reduced sodium soy sauce
3 c hot cooked rice
Toast almonds in a wide frypan over med heat til golden, about 5 mins,
stirring often. Pour out of pan & set aside. To pan, add zucchini,
garlic & water. Cook over high heat, turning zucchini often with a
wide spatula, til zucchini is tender crisp to the bite & all liquid
has evaporated- about 8 mins. Add soy sauce & stir to combine. To
serve, spoon rice into a serving bowl & spoon zucchini over it,
sprinkle with almonds.
Exchanges per serving
1 3/4 starch 0 milk 0 other carbs/sugar 2
vegetables 0 meat/protein 1 1/4 fat 224 calories -25%
calories from fat
6g total fat 0.7g sat fat 0mg chol
208mg sodium 36g carbs 2g fiber 7g fiber 67mg
calcium 2mg iron
FISH CREOLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (3-ounce) fish fillets
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped onion
- 4 tablespoons reduced-fat margarine, divided
- 1/2 cup chopped green peppers
- 1 cup chopped canned tomatoes, undrained
- Pepper to taste
- 2 teaspoons flour
DIRECTIONS
Preheat oven to 350 degrees F.
Place fish fillets in baking pan coated with nonstick cooking spray.
Mix together lemon juice, onion, and 2 tablespoons melted margarine.
Pour mixture over fish. Bake uncovered or until fish flakes easily with
fork, about 15 minutes.
While fish is baking, prepare creole sauce; saute green pepper in
remaining margarine. Add tomatoes and pepper. Stir in flour. Simmer
until mixture is heated.
Nutritional Information Per Serving (3 ounce fillet plus sauce):
Calories: 205, Fat: 9 g, Cholesterol: 37 mg, Sodium: 338 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: Magic Menus for People with Diabetes by American Diabetes
Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
COQ AU VIN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 6 boneless, skinless chicken breast halves (4 ounces each), cut
into halves
- 5 slices reduced-sodium bacon, diced
- 3 green onions and tops, sliced
- 5 pearl onions, peeled, halved
- 8 ounces whole small mushrooms
- 8 small new potatoes, halved
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 1/2 cup Burgundy or other dry red wine or reduced-sodium
chicken broth
DIRECTIONS
Place chicken and bacon in 2-1/2 quart casserole; sprinkle with green
onions. Add pearl onions, mushrooms, and potatoes. Sprinkle with
combined garlic, thyme, salt, and pepper. Pour water and wine over.
Bake, covered, at 325 degrees until chicken and potatoes are tender,
about 1-1/2 hours.
Nutritional Information Per Serving (1/6 of recipe): Calories: 343,
Fat: 4.9 g, Cholesterol: 73.2 g, Sodium: 357 mg, Protein: 31.2 g,
Carbohydrate: 39.3 g
Diabetic Exchanges: 2 Bread/Starch, 3 Meat, 1 Vegetable
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
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COFFEE CUP SCRAMBLE
~Shared by Treva, NC
This economical, fast and easy breakfast is an excellent source for
protein, choline, and a good source for vitamin A, vitamin D, folate,
calcium and iron
2 large eggs
2 tablespoons milk
2 tablespoons shredded Cheddar cheese
Salt and pepper
Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add eggs
and milk; beat until blended. Microwave on HIGH 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer. Top with
cheese; season with salt and pepper.
Makes 1 serving.
Prep Time: 1 minute
Cook Time: 45 to 60 seconds
Note: Microwave ovens vary. Cooking times may need to be adjusted.
Nutrition information per serving (1 recipe): calories: 215 total fat:
15 g saturated fat: 6 g polyunsaturated fat: 2 g monounsaturated fat: 5
g cholesterol: 440 mg sodium: 240 mg carbohydrates: 2 g dietary fiber:
0 g protein: 17 g
MEXICAN TUNA SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings (about 1 cup each)
INGREDIENTS
- 1 (6 ounce) can chunk light tuna in water, drained and flaked
- 1 green bell pepper, minced
- 2 scallions, minced
- 1/4 cup prepared green salsa
- 6 pimiento-stuffed green olives, chopped
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- Freshly ground pepper to taste
DIRECTIONS
Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime
juice and cumin in a medium bowl. Mix with a fork; season with pepper.
Nutritional Information Per Serving (about 1 cup each): Calories: 192,
Fat: 8 g, Cholesterol: 31 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber:
2 g, Sodium: 841 mg
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat, 1 Fat (Mono)
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
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BROCCOLI-STUFFED CHICKEN BREASTS
(MICROWAVE)
1 (10 oz.) pkg. frozen chopped broccoli, cooked
2 green onions, minced
4 oz. (1 c.) Monterey Jack cheese, shredded
3 lg. whole chicken breasts, skinned, boned, and cut in half
3 (1 oz.) slices cooked ham, cut in half
1 c. fresh bread crumbs
1 tbsp. parsley
1/2 tsp. paprika
3 tbsp. margarine, melted
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
Drain broccoli well and put in large bowl with green onions and half
the cheese and mix. Pound each chicken breast to 1/4 inch and top each
with 1 piece ham and an equal amount of broccoli mixture. Carefully
fold chicken in; half over broccoli filling; neatly tuck ends under.
In pie plate or on waxed paper, combine bread crumbs, parsley and
paprika. Brush chicken with margarine, using about 1 tablespoon. Coat
chicken with seasoned bread crumbs. In 9x13 inch baking dish, place
chicken.
Cook covered loosely with waxed paper on high 100% power 10 to 12
minutes until fork-tender.
To prepare sauce, place remaining melted margarine in bowl. Add flour,
salt and pepper; gradually stir in milk. Microwave on high 3 1/2
minutes or until boiling, stirring twice. Add remaining cheese,
stirring until melted. Spoon sauce around chicken.
FARMHOUSE CABBAGE
SLAW
3/4 cup mayonnaise or salad dressing
3 tbsp lemon juice
1 tbsp sugar
1 tbsp milk
1/2 tsp ground ginger
1/4 tsp salt
1 medium apple, diced
1 small onion, chopped
4 cups shredded cabbage, about 1 lb.
3/4 cup raisins
1/2 cup chopped celery
1/2 cup chopped walnuts
In a larger bowl using a wire whisk, beat together the first six
ingredients. And the apple, onion, cabbage, raisins, and
celery. Toss until well coated. Cover and refrigerate at
least two hours to blend the flavors. Stir occasionally.
Garnish with the walnuts.
Makes about 6 cups or 6 servings.
Source: Farm Journals Best Vegetables
MINNESOTA MUNCHERS
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans
Preheat oven to 350 F. Grease two cookie sheets. In a medium bowl,
cream together butter and sugar. Beat in eggs, one at a time, then stir
in vanilla. Combine flour, baking powder and salt; stir into creamed
mixture. Fold in milk chocolate and semisweet chips, toffee bits and
pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12
minutes in preheated oven. Cool on baking sheet for 5 minutes before
removing to cool completely on wire racks.
BACON LOVER'S
BREAKFAST QUICHE
Active Time: 10 Minutes
Total Time: 1 Hour
Yield: 4 servings
We adore bacon and eggs in our house and I came up with a way to
combine them in a tasty one dish meal with some added zip.
INGREDIENTS:
1 pound bacon
4 ounces diced green chiles
1/3 cup sliced green onions
1 cup shredded Monterey jack cheese
1 1/2 cups milk
1 cup all-purpose baking mix (like Bisquick)
6 ounces sour cream
3 eggs
salt and pepper to taste
Note: A small amount of chopped cilantro can be added for extra flavor
DIRECTIONS:
Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top
with onion, chilies and cheese. Put rest in blender for 1 minute. Pour
into pan. Bake at 350F until tests done with knife (35-45 min).
Source: http://www.cooking.com
CREAM OF CAULIFLOWER
SOUP
2-1/2 cups cold water
10 oz. canned low sodium chicken broth
6 cups cauliflower flowerettes
1/3 cup instant nonfat dry milk
1 Tbs. flour
1/8 tsp. ground nutmeg
1/4 tsp. white pepper
Minced fresh parsley
Lemon wedges
Combine water and broth in a large saucepan; bring to a boil. Add
cauliflower; return to a boil. Reduce heat and cook 10 minutes or until
tender. Remove cauliflower from broth, reserving broth. With knife
blade in processor, add cauliflower. Pulse 8 to 10 times or until
cauliflower is finely chopped, but not pureed. Combine milk powder,
flour, nutmeg, and pepper; add to reserved broth, stirring well with a
wire whisk. Add chopped cauliflower and bring to a boil; reduce heat
and simmer 15 minutes or until slightly thickened. Ladle soup into 6
individual bowls; garnish with minced parsley if desired. Serve with
lemon wedges.
Yield: 6 servings.
COWBOY SPAGHETTI
WITH CHEDDAR CHEESE
SAUCE
1 lb. spaghetti
Salt
1 Tbs. extra-virgin olive oil (EVOO)
3 slices smoky bacon, chopped
1 lb. ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Freshly ground black pepper
2 tsp. hot sauce
1 Tbs. Worcestershire sauce
1 Tbs. chili powder
1/2 Tbs. ground cumin
1/2 bottle pale beer
14 oz. can chopped or crushed fire-roasted tomatoes
8 oz. can tomato sauce
2 Tbs. butter
2 Tbs. flour
1 cup chicken stock
1 cup milk
2-1/2 cups shredded cheddar cheese
1/4 cup pickled jalapenos, finely chopped
4 scallions, chopped
1. Bring a pot of water to a boil. Add a generous amount of salt, then
the pasta and cook spaghetti until al dente according to package
directions.
2. Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown
and crisp bacon, about 5 minutes, then remove with a slotted spoon to a
paper towel-lined plate and reserve. Drain off a little excess fat if
necessary but leave just enough to coat the bottom of the skillet. Add
the sirloin and crumble it with a wooden spoon as it browns, 3-4
minutes. Add the onions and garlic, and season with salt, pepper, hot
sauce, Worcestershire, chili powder and cumin.
3. Cook for another 5-6 minutes. Add the beer, cook for 1 minutes more
then add tomatoes and tomato sauce. Bring up to a bubble and continue
to cook for 5 minutes.
4. While the meat sauce is cooking, make the cheese sauce: Heat a small
sauce pot over medium heat and add butter. When the butter melts, stir
in the flour and cook for 1 minute. Whisk in the chicken stock and then
the milk. Thicken for 2 minutes then stir in the cheese and melt for
another 2 minutes. Stir in the jalapenos and scallions. Season with a
little salt and pepper.
5. Drain spaghetti, add to the meat sauce and combine. Pour into a
large serving bowl and pour the cheddar cheese sauce over the top.
Yield: 4 servings.
Source: Rachel Ray Show - Aired on: November 3, 2006
http://rachaelrayshow.com
CRISPY RANCH CHICKEN
4 boneless skinless chicken breasts
1 oz. pkg. ranch dressing mix
2 cups crispy rice cereal
1/4 cup grated parmesan cheese
2 egg whites, beaten
2 Tbs. light butter, optional
Mix rice cereal, ranch mix and parmesan cheese together in bowl. Dip
chicken in egg whites, then in the cereal mixture to coat evenly.
Arrange chicken on greased baking sheet. Bake until golden, 30 to 35
minutes.
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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